This Spatchcocked Chicken with Mustard & Drippings Cauliflower is one of our favorite ways to cook a whole chicken. It’s a delicious one-pan meal perfect for cozy fall nights. The drippings from the chicken infuse the cauliflower steaks with goodness and flavor! With a video!
What is it about fall that always makes me want to put a chicken in the oven and bake bread. It is the same every year. Cozy, warm, comfort food – don’t you just love this time of year? This little chicken was grown by my friend Ben over at Casa Cano Farms, and I have to say it was the happiest tasting chicken I’ve ever had.
This recipe for Mustard Roasted, Spatchcocked Chicken with Drippings Cauliflower is a cinch to make and perfect for brisk fall nights. The chicken is “spatchcocked” which is basically a fancy way of saying the chicken is butterflied. It’s a simple technique ( see the video) that allows the chicken to cook quickly and evenly, perfect for busy weeknights.
It requires cutting out the backbone with a sturdy pair of kitchen scissors and then opening it up and flattening it out. Here it’s rubbed with a mustard marinade and placed over a bed of cauliflower steaks, then into the oven, it goes. It requires about 15-20 minutes of prep, and the oven does the rest of the work. The flavorful juices drip all over the cauliflower and when it comes out, both are cooked to perfection and the house smells divine.
Spatchcocked Chicken | 60-sec video
Line a sheet pan with foil or parchment. Slice cauliflower into steaks about ½-¾ inch thick. Sprinkle with salt, pepper and a very light drizzling of olive oil. Add sliced onion and garlic cloves if you like and a scattering of herbs like thyme, sage or rosemary.
How to Spatchcock a Chicken
To butterfly or spatchcock a chicken, place the chicken breast-side down on a flat surface. Remove neck and organs. See the video on this Portuguese Chicken Post.
Using sharp kitchen scissors, cut along each side of the backbone, removing the backbone (saving it for stock if you like).
Open the chicken up like a book and search for the lower tip of the breast bone in the inside cavity. Slicing the flesh there at that point will allow the bone to protrude out and the bird to flatten more easily.
Turn the chicken over and using the heel of your hand, press down hard flattening the breast bone. Season the inside of the chicken with salt and pepper.
It’s a fun technique to learn and preparing a chicken this way is also great for grilling.
Save the leftover bones and tidbits for chicken broth, which can be frozen and used for soups and stews later on.
When it comes out, it will be deliciously golden, juicy and tender with tasty browned bits.
Spoon the flavorful pan juices over the cauliflower.
Let the chicken rest for a few minutes before cutting into it. Then go to town.
More Chicken Recipes You may Like:
- Portuguese Peri Peri Chicken
- Gorgonzola Chicken with Mushrooms & Sage
- How to Cook a Whole Chicken!
- Lebanese Chicken with 7-Spice
- Chicken Mole
- Chicken Marsala